Pikelets

Method

Sift flour into a large bowl. Stir in salt, sugar and yeast. Make a well in centre and pour in milk. Gradually mix in to form a thick batter. Set aside in a warm place for about an hour until batter is frothy and has doubled in size.

Lightly brush a 15cm (6in) frying pan with oil and heat until hot. Ladle in sufficient batter to a depth of 2cm (¾in) and cook over a low heat for about 6 minutes until bubbles on surface burst and set. Turn over and cook for a further 2 minutes.

Transfer to a wire rack then repeat with remaining batter. Serve warm or cold with butter and jam.